This collection of traditional Scottish recipes well represents the straight-forward cooking of the country, using only a few top quality ingredients. Boxing Day is the day after Christmas, a tradition celebrated in the United Kingdom and many of its former colonies.
Cock-A-Leekie Soup
Hands on: 15 minutes
Total time: 20 minutes
Makes 7 cups
The Scottish version of chicken noodle soup, served to anyone who’s not feeling well or just needs to feel well cared for. If you have homemade chicken stock, substitute it for the water called for in the recipe and eliminate the bouillon cubes. For a richer soup, use heavy cream instead of milk.
6 leeks, roots and dark green leaves discarded
5 cups water, divided
1 teaspoon salt
2 tablespoons unsalted butter
2 chicken bouillon cubes
1/2 cup 2% milk
Salt and pepper
Carefully wash the light green leek stalks. Cut in half lengthwise and then across in 1/8-inch slices.
In a large saucepan, combine leeks, 3 cups water and salt. Bring to a boil, then reduce heat to a simmer and cook 7 to 9 minutes or until leeks are tender. Raise heat and add butter, bouillon cubes and remaining 2 cups water. When bouillon cubes are dissolved, reduce heat, add milk and heat 1 minute more; taste for seasoning, then serve.
Per 1-cup serving: 87 calories (percent of calories from fat, 40), 2 grams protein, 12 grams carbohydrates, 1 gram fiber, 4 grams fat (2 grams saturated), 10 milligrams cholesterol, 546 milligrams sodium.
Steak-and-Sausage Pie
Hands on: 35 minutes
Total time: 5 hours
Serves: 12
There doesn’t seem to be a more traditional Scottish dish than steak-and-sausage pie. Although the recipe calls for “stewing” beef, you won’t be making a stew. This is really a braise. Choose a cut of beef that will break down into shreds with long cooking. Try chuck, round or short ribs. Bangers are mild pork sausages that resemble bratwurst. Whole Foods Market will often carry English or Irish bangers, and Taste of Britain in Norcross carries Scottish, British and Irish bangers, and more. Mild Italian sausage will do in a pinch. You can also top the pie with phyllo instead of puff pastry.
3 pounds English bangers, sliced in 1-inch pieces
3 pounds stewing beef, cut into 1-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) bottle dark beer
1 (17.3-ounce) package puff pastry
In a large saucepan, add bangers and cover with lightly salted water. Bring to a boil, reduce heat, and simmer 5 to 6 minutes to precook the sausage and release the fat. Drain into a colander.
In a medium bowl, combine flour, salt and pepper. Toss beef cubes and drained sausage in the seasoned flour a few pieces at a time until well coated. Place in a large Dutch oven. Add an inch of beer to the bottom of the pot and cover. Turn the heat to medium and bring the mixture to a simmer. After 10 minutes, stir and add more beer if necessary. The liquid in the pot should never be more than 2 inches deep. Since the meat will release its own juices, you may not need all the beer.
Continue cooking over low heat 3 to 4 hours, adding more beer if necessary. When the meat is cooked sufficiently to fall apart and shred easily, it’s ready.
Preheat oven to 400 degrees.
Move the meat to a 9-by-13 baking dish that is at least 2 inches deep. Top meat mixture with puff pastry sheets, trimming to fit. If desired, cut stars and Christmas trees out of the trimmings and arrange on top of the pastry. Bake 20 to 30 minutes or until pastry is golden brown. Remove from oven and let sit 15 to 20 minutes before serving.
Per serving: 925 calories (percent of calories from fat, 69), 46 grams protein, 25 grams carbohydrates, 1 gram fiber, 69 grams fat (23 grams saturated), 149 milligrams cholesterol, 990 milligrams sodium.
Scotch Shortbread
Hands on: 5 minutes
Total time: 30 minutes
Makes: 36 pieces
This recipe produces a just barely sweet shortbread that will keep beautifully in an airtight tin or the freezer. If you’d like to make some for a party or for gifts, triple the recipe and pat into a lightly greased rimmed cookie sheet. The yield will be about 100 cookies.
1 cup unsalted butter, room temperature
2 cups all-purpose flour
1/2 powdered sugar
1/4 teaspoon salt
Preheat oven to 325 degrees. Butter a 9-by-9-inch baking dish.
In the bowl of a stand mixer, begin beating the butter. Once smooth, add the flour, sugar and salt, blending on low speed just until mixture begins to hold together. Pat dough into prepared baking dish and smooth the top. Be sure edges are smoothed down. Use a ruler to score the shortbread in a grid 6 rows across and 6 rows down. Use a fork to pierce each square twice.
Bake until very lightly browned, 25 to 30 minutes. If edges begin to brown too much and center does not appear to be quite ready, remove the outer pieces and return pan to the oven, watching closely. When cookies are done, cut again along the score lines and cool on a rack.
Per piece: 77 calories (percent of calories from fat, 60), 1 gram protein, 7 grams carbohydrates, trace fiber, 5 grams fat (3 grams saturated), 14 milligrams cholesterol, 16 milligrams sodium.
For more ideas about gifts, decorating, where to eat and what to do, check out our complete Atlanta Holiday Guide.
